Summer Crunch Salad

Name: Summer Crunch Salad
Yield: Serves 4 to 6
Ingredients: 1 , large jicama, peeled and cut into matchsticks; 1 cup, frozen corn, thawed; 1 , red bell pepper, seeded and chopped; 1 pint, cherry tomatoes, halved; 3/4 cup, pecans, toasted and chopped; 1/4 cup, chopped fresh cilantro leaves; 2 cups, baby spinach; 2 tablespoons, lime juice; 1 tablespoon, honey; 1 tablespoon, Dijon mustard; 1/2 teaspoon, ground cumin; 1/4 cup, olive oil; , Salt and pepper

Side Dishes
Vegetables
Salads
Contest Recipes

Appears in Cook's Country August/September 2007

This picnic salad features crunchy jicama and bell pepper alongside tender sinach and sweet corn, with a lively Tex-Mex dressing.

SERVES 4 to 6

TIME 25 minutes

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